29 October 2008

Classic B-Style Breakfast

Summer Squash Frittata, Baby Cakes and Turkey Sausage

Summer Squash Fritatta
Serves 4-6
  1. 8 large eggs
  2. 1/2 bag of frozen pepper slices or 2 medium fresh peppers
  3. 1 medium summer squash
  4. 1 small diced onion
  5. 1 Tbls chopped garlic
  6. 2-3 spring onion stalks coarsly chopped
  7. 1 cup of your favorite shredded cheese (jack, cheddar, mozz)
  8. 1 Tbls dried savory
  9. 1/2 Tbls dried marjoram
  10. 1/2 Tbls chili powder
  11. 1 tsp salt
  12. 1 tsp pepper
  13. 1/3 cup of milk
  14. 2 Tbls EVOO
  1. preheat oven to 400deg
  2. chop 2/3 of the squash into small bite sized pieces and set aside
  3. using a cheese grater grate the remaining squash and set aside
  4. beat the eggs and milk in a large bowl until well mixed and set aside
  5. in medium OVEN SAFE 10" skillet heat 1 Tbls EVOO, onions and garlic over medium heat
  6. once onions start to turn translucent add peppers and all seasonings
  7. when peppers are thawed add all of the squash
  8. mix cheese into eggs
  9. once most the liquid produced by the veggies has been cooked off turn heat to medium and stir veggie mixture from skillet into the bowl of eggs and cheese
  10. place the skillet back on the stove and add reminaing EVOO making sure to cover bottom and sides
  11. add egg and veggie mixture to the skillet and let sit for a bit
  12. when you see a steam vent appear place skillet in oven for 7-10 mins checking to see if the top of the center has cured (will still be a bit jello like in the center but will have a layer of cooked egg)
  13. once it is about 75-80% done turn oven to broil
  14. remove the frittata very carefully from the oven once golden brown spots appear on the frittata (approx 2-3 mins)
  15. transfer frittata to your serving plate by placing plate upsidedown on top of skillet and flipping it
  16. cut with pizza cutter and enjoy!
Serve with McCain Baby Cakes and Turkey Sausage

Dont get intimidated by the frittata! It is worth it! You can really add whatever leftovers you have from the week in this dish. Frittatas are the casseroles of breakfast time. The key to the amount of eggs to use is the size of your skillet and the ammount of filling. If you want to use less eggs load up your frittata with more veggies. Grate a potato or squash to make each bite more filling and for a cruch add slightly over cooked hashbrowns rightbefore you put it in the oven. I hope you guys find a love for breakfast after your first frittata experience! Let me know if you have any questions and how your frittata turns out.


  1. that last bit sounds like a religious sermon ... i've been converted by JaBootaay's frittatas many a time. i prefer them with a whole bunch of fresh cilantro in lieu of the marjoram and savory, but he only makes em that way if i ask really nice.

  2. We made a dinner frittata recently. It can really be the casserole of anytime.
    Plus, if you mess it up and it doesn't come out in slices, it still tastes delicious.



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